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| Pork Rica Rica |
In Indonesia, we have so many different types of spicy foods, and this rica-rica style is originated from Manado region that is very famous for their delicious spicy foods. Rica-rica sauce is spicy, tangy, and very fragrant.
One of the most famous type of rica-rica is babi rica-rica (pork in spicy rica-rica sauce).We love pork, it's very addictive, keep you want more to eat it again, again and again!
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Here's a Chinese comfort-food favorite. A quick, healthy version of char siu pork amps up pork tenderloin with a marinade of sweet-salty hoisin sauce and aromatic five-spice powder—slivers of this meat meld with meaty wood ear mushrooms among chewy noodles bathed in a salty-sweet sauce. If you can't find wide lo mein noodles, try fettuccine.
Char Siu or BBQ pork is a favourite of Warung 52 dishes and this is a simple stir fry that uses it with pasta, cabbage and onions in a light oyster and soy sauce.
You can choose topping of this noodle bowl :
Char Siu or BBQ pork is a favourite of Warung 52 dishes and this is a simple stir fry that uses it with pasta, cabbage and onions in a light oyster and soy sauce.
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| BBQ Pork with Noodles |
- Roast Pork Bellly Crispy ( 脆皮燒肉/ หมูกรอบ )
- Sweet chinese Pork BBQ Char Siew ( 叉燒, หมูอบนำ้ผึ้ง )
- Pork-Shrimp Cake ( 豬蝦餅 )
- Pork Feet Stew ( 紅燒豬蹄 )
- Complete All (Roast Pork Belly Crispy, Char Siew, Pork Shrimp Cake, Pork Feet Stew )
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| Pork Satay, 甜豬肉串, Pork BBQ on Stick, เนื้อหมูสะเต๊ะ |
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Salty Vegetables and Pork Ribs Soup is one of the eight main dishes served during feasting on the eve of Peranakan Wedding or during some praying. Peoples love to eat this dishes , sip the soup, and crunchy salty vegetables are so fresh.
This CHINESE SOUP is served hot and best to be eaten with soysauce+chili, The flavour of the soup very much lies on this pickled vegetable simply known as Szechuan Preserved Mustard Root or Vegetable. They said vegetable involved is similar to a kohlrabi, from what I gather from this site. It has a very distinct taste, kinda like a kimchi, because the pickling mix is very similar; garlic, salt and chilli powder. These roots are then left to ferment for long periods of time until they become soft and take on that salty, sour and spicy taste.
We prosesed this soup with Family receipe so the salty vegetables are so crunchy, pork ribs stewed best make juicy meat, and also freshly taste of soup.When raining or cold weather, it's also very delicious food to buy.
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| Pork Ribs Soup and Salty Vegetables |
This CHINESE SOUP is served hot and best to be eaten with soysauce+chili, The flavour of the soup very much lies on this pickled vegetable simply known as Szechuan Preserved Mustard Root or Vegetable. They said vegetable involved is similar to a kohlrabi, from what I gather from this site. It has a very distinct taste, kinda like a kimchi, because the pickling mix is very similar; garlic, salt and chilli powder. These roots are then left to ferment for long periods of time until they become soft and take on that salty, sour and spicy taste.
Pork Ribs Soup with Salty Vegetables, 排骨鹹菜
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The tender pork leg stew is then poured over steamed jasmine rice and accompanied with a crunchy green vegetable boiled in the stew liquid, and pickled mustard greens also boiled in the stew liquid. The combination of soft, tender, salty sweet, melt in your mouth pork meat and skin contrasts with sour and hint of bitterness from the crunchy vegetable and is neutralized with fluffy fragrant rice and hard boiled egg. That’s heaven in your mouth.
A lot of Americans probably would be paying attention to this dish, even the ones that had visited Thailand. This is not the dish that would served in a restaurant inside an air conditioned mall. It would be available from a food cart in the open air market or on the street.
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| 红烧猪蹄, Kao Kha Moo, Babi Hong, 猪蹄炖 |
If it is in a restaurant, it will not be a cooled place with AC running, a cozy seating or a nice decor kind of restaurant. It would show up in a restaurant with simple tables, hard back chairs or stools, and the climate reliever would be just fans.
The advertising for both the carts and restaurants would be a big metal tub filled with dark brown liquid and many pieces of brown lumps of something, with the bone sticking out from the middle of each lump, submerged in a liquid that is emitting the wonderful aromas of oriental herbs and spices. In the same tub, or it might be in a separate one nearby, would piles of green vegetables, pickled vegetables, dark brown skin eggs and fried tofu. Some vendors might have brown shiitake mushrooms in the mix, too.
This is a very, very fattening dish, as you can guess. The fat underneath the pig skin isn’t going to have less calories even after you cook it for a long time, I can guarantee you that much. However, I can also guarantee that you won’t be disappointed with the flavor of the dish, too.
红烧猪蹄, ข้าวขาหมู, Babi Hong, Pork Leg Stew, 猪蹄炖
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Warung 52 Menus:
Babi Panggang Manis
Honey Roasted Pork, Char siu, Cha Shao, 叉燒, หมูอบนำ้ผึ้ง, Moo Dang, Babi Panggang Manis, Babi Panggang Merah
Char siu literally means "fork burn/roast" (siu being burn/roast and char being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a (Charcoal) fire
Price of 叉燒 /หมูอบนำ้ผึ้ง / Char Siu :
100 Gram Char Siu : Rp. 33.000,-
300 Gram Char Siu : Rp. 100.000,-
500 Gram Char Siu : Rp. 155.000,-
1000 Gram Char Siu : Rp 300.000,-
>1 ( More Than One ) Kg Char Siu : Call
In ancient times, wild boar and other available meats were used to make char siu. However, in modern times, the meat is typically a shoulder cut of domestic pork, seasoned with a mixture of honey, five-spice powder, hóngfǔrǔ (red fermented bean curd), lao chou (dark soy sauce, 老抽), hoisin sauce (海鮮醬), red food colouring (not a traditional ingredient but very common in today's preparations and is optional), and sherry or rice wine (optional). These seasonings turn the exterior layer of the meat dark red, similar to the "smoke ring" of American barbecues. Maltose may be used to give char siu its characteristic shiny glaze.
Char siu is typically consumed with starch, whether inside a bun (cha siu bao, 叉燒包), with noodles (cha siu mien, 叉燒麵), or with rice (cha siu fan, 叉燒飯) in fast food establishments, or served alone as a centerpiece or main dish in traditional family dining establishments. If it is purchased outside of a restaurant, it is usually taken home and used as one ingredient in various complex entrees consumed at family meals.
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Price of 叉燒 /หมูอบนำ้ผึ้ง / Char Siu :
100 Gram Char Siu : Rp. 33.000,-
300 Gram Char Siu : Rp. 100.000,-
500 Gram Char Siu : Rp. 155.000,-
1000 Gram Char Siu : Rp 300.000,-
>1 ( More Than One ) Kg Char Siu : Call
Warung 52 Menu:
